This simple and nourishing Kale and White Bean Soup recipe combines creamy white beans, starchy potatoes, and loads of veggies with Tuscan kale.  A delicious vegetarian soup that's on the table in under an hour. 

I love how filling and veggie-packed this soup is! We serve it with homemade breadsticks, and I look forward to leftovers for lunches for a few days. This soup is a winner! -Bennett

Five-star review for this recipe on heynutritionlady.com

–Extra virgin olive oil – Yellow onion  – Garlic  – Celery and carrot – Yukon gold potato  – White beans  – Rosemary – Red pepper flakes – Vegetable broth – Tuscan kale  – Lemon juice.


Add the oil to a heavy bottomed pot and heat until shimmering. Add the diced onion and sauté until translucent, 2-3 minutes.

Add the garlic, carrots, and potato, and sauté, stirring frequently, for about 5 minutes. 

Add the beans and vegetable broth. Increase the heat to high, and bring the soup to a boil. 

Simmer until the vegetables are tender. Using an immersion blender, purée half the soup in order to make it thick and creamy.

Add the kale and lemon juice. Return the soup to the heat until the kale leaves have wilted.

Serve hot, with extra lemon juice, pepper flakes, and a bit of freshly grated parmesan if desired.

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